Curry Braai....

[Mike Stenson (RIP)]

Curry Braai

The Curry marinade.

1.5  Tablespoons Salt
4      Onions sliced
2     Tablespoons cooking oil
2      Tablespoons brown sugar
3      Tablespoons Smooth Apricot jam
2.5   Tablespoons Curry powder
1      Tablespoon maizena
0.5   Cup Milk
0.5   Cup brown vinegar
6      Bay leaves

Fry onions in oil ( not to long )
Add salt , sugar, apricot jam, curry and bay leaves.
Cook over low heat until sugar, jam dissolved and curry well mixed.
Mix vinegar, milk and maizena and add to mixture, bring to the boil again until mixture thickens.

Leave to get cold before marinating meat, turning over every few hours if possible.

You will think mixture is to thick, don't worry it will soon draw moisture.
Cover bowl with clean cloth or greaseproof paper, keep in cool place.
Marinate for 24 hours or a bit less.

Not to thick pork chops work best....

Maizena is maize flour.... normal flour can be used to.

Try not burn marinade and onions to much....     

[Andrew Darné]

...??? 2.5 TABLESPOONS of curry powder...???? What's this a ringsting braai recipe?

[Michael Alexander]

I got lectured about this recipe at the Saturday Spit braai.... 

[Mike Stenson (RIP)]

This is Curry braai... not stew....
The curry flavour is very very light once the chops have been braaied... 

[SandyB]

All depends what strength curry powder one uses     

[Andrew Darné]

That could be true...
A fellow boarder in my high school days moved from Somerset West to Pietermaritzburg with his family and their first visit to real Indian eatery was an eye-opening experince... His dad thought he was a real mean curry eating machine when the waiter asked him "haw wud yu like yor currie sir? Mild, hot, very hot or ringsting?" The result was, uhm an experience of another kind.